Table 2.
Thermodynamic characteristics of gelatinization and retrogradation of inulin-different crystalline starch compound systems.
| Sample | Gelatinization | ||||
|---|---|---|---|---|---|
| Tog (°C) | TPg (°C) | TCg (°C) | ΔHg (J/g) | ||
| WS | 56.95 ± 0.21a | 63.04 ± 0.47a | 75.65 ± 0.05a | 10.07 ± 0.04b | |
| WS-IN | 59.53 ± 0.09c | 65.59 ± 0.15b | 77.86 ± 0.01b | 8.90 ± 0.10a | |
| PoS | 61.38 ± 0.03d | 65.99 ± 0.04b | 79.91 ± 0.07c | 15.87 ± 0.09e | |
| PoS-IN | 64.37 ± 0.15e | 69.01 ± 0.09d | 82.32 ± 1.21d | 15.40 ± 0.30d | |
| PeS | 58.35 ± 0.11b | 66.07 ± 0.30b | 83.40 ± 0.33d | 10.90 ± 0.06c | |
| PeS-IN | 61.72 ± 0.20d | 70.38 ± 0.06e | 86.06 ± 0.64e | 9.20 ± 0.00a | |
| Sample | Retrogradation | ||||
| Tor (°C) | TPr (°C) | TCr (°C) | ΔHr (J/g) | R (%) | |
| WS | 42.24 ± 0.04a | 52.99 ± 003a | 63.85 ± 0.06a | 2.48 ± 0.03a | 24.66 ± 0.11a |
| WS-IN | 45.11 ± 0.13d | 54.98 ± 0.07b | 64.70 ± 0.21a | 2.17 ± 0.06a | 24.39 ± 0.27a |
| PoS | 43.48 ± 0.11b | 60.70 ± 0.09d | 74.49 ± 0.13d | 6.10 ± 0.02e | 38.45 ± 0.13c |
| PoS-IN | 44.32 ± 0.49c | 60.26 ± 1.77d | 75.35 ± 0.05d | 4.64 ± 0.39c | 30.14 ± 1.94b |
| PeS | 45.38 ± 0.28d | 57.36 ± 0.10c | 70.88 ± 1.07b | 4.41 ± 0.15c | 40.51 ± 1.11c |
| PeS-IN | 46.09 ± 0.01e | 58.23 ± 0.14c | 72.32 ± 0.22c | 3.64 ± 0.12b | 39.56 ± 1.36c |
WS, wheat starch; PoS, potato starch; PeS pea starch; T0g, the initial temperature of gelatinization; TPg, the peak temperature of gelatinization; TCg, the final temperature of gelatinization; ΔHg, the gelatinization enthalpy; Tor, the initial temperature of retrogradation; TPr, the peak temperature of retrogradation; TCr, the final temperature of retrogradation; ΔHr, the retrogradation enthalpy; R, retrogradation rate. Values in the same column with different letters were significantly different (p < 0.05).